When I first found out that I was sensitive to gluten and needed to cut refined carbohydrates out of my diet, I felt really sad… As a student I used to devour heaps of spelt pasta with tomato sauce, vegetables and parmesan cheese. Who doesn’t love a quick, satisfying and simple meal like a nice plate of pasta? A few years after my radical diet change, I discovered a raw vegan alternative for pasta: zucchini pasta! This Zucchini Pasta with Sundried Tomato Pesto is easy to digest, low in calories and super simple to make. Say goodbye to calorie counting and bloated bellies! Now you can have your pasta and eat it too ☺
Zucchini Pasta with Sundried Tomato Pesto
SERVES: 2 people
EQUIPMENT: spiralizer or mandolin, food processor
INGREDIENTS:
Sundried Tomato Pesto
3 cups of fresh basil
1 cup of fresh parsley (or extra basil, spinach, arugula…)
½ cup of cashews ¼ cup of pine nuts
¼ cup of sundried tomato, finely chopped (+ extra for garnish)
½ small clove of garlic, grated
½ teaspoon of nutritional yeast
Dried oregano, to taste
Cayenne pepper, to taste
Himalayan crystal salt or sea salt, to taste
Extra virgin olive oil, to taste
Zucchini Pasta
3 medium zucchini, peeled and spiralized
DIRECTIONS:
Sundried Tomato Pesto
- Combine basil and parsley in the food processor. Process until finely ground.
- Add cashews, pine nuts, sundried tomato, garlic and nutritional yeast. Mix well.
- Add oregano, cayenne pepper, salt and olive oil to taste. Process again.
Zucchini Pasta
- Peel your zucchinis to create a true ‘spaghetti’ color.
- Create long zucchini noodles using a spiralizer or mandolin.
- Serve with sundried tomato pesto, roughly chopped cherry tomatoes and fresh basil.
JULIE’S TIPS & TRICKS:
This sundried tomato pesto will stay fresh for at least 2 days in an airtight container in the refrigerator.
Now I would love to hear from you! What is your absolute favorite zucchini pasta recipe? Let me know by leaving a comment down below.
